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My Most Requested Pasta Salad for Memorial Day Weekend

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This pasta salad is a crowd-pleasing dish, loaded with fresh vegetables, a tangy dressing, and plenty of flavor. It's perfect for Memorial Day weekend cookouts and picnics, offering a fresh, customizable, and easy-to-make side dish.

Ingredients

1 lb pasta (rotini or penne works best)

1 cup cherry tomatoes, halved

1 cup cucumbers, diced

1/2 red onion, thinly sliced

1/2 cup black olives, sliced

1/2 cup mozzarella cheese, cubed

1/2 cup pepperoni, sliced (optional)

1/4 cup fresh parsley, chopped

For the dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 tbsp Dijon mustard

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Instructions

  1. Begin by cooking the pasta according to the package instructions. Drain and set aside to cool.
  2. While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumbers, thinly slice the red onion, and slice the olives.
  3. Once the pasta has cooled, transfer it to a large mixing bowl. Add the tomatoes, cucumbers, onions, olives, mozzarella, and pepperoni (if using).
  4. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
  5. Pour the dressing over the pasta and vegetables, tossing everything together until evenly coated.
  6. Sprinkle with fresh parsley for garnish and serve immediately or chill in the fridge for 1-2 hours before serving for enhanced flavor.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Use a different type of cheese like feta or cheddar for a twist.
  • Try using different pasta shapes such as fusilli, farfalle, or elbow macaroni.
  • Substitute red wine vinegar with balsamic vinegar for a richer flavor.
  • Add bell peppers, spinach, or other vegetables to enhance the dish.

Nutrition